Almond Joy Cookies
Before spring break started, I sent out an email to subscribers letting them in on the secret recipe for these cookies. My grandpa, one of my most dedicated readers (hi, Papa!), requested that I make them for our marathon drive up from Orlando to Pittsburgh. So I did! And he helped! And the recipe changed a little bit from the way that I sent it out in an email.
And the cookies were so good that after we shared them with one of my favorite people ever, my cousin Katie (hi, Katie!) and her husband Peter, we figured we should make another batch. And it was confirmed that the slightly changed recipe is pretty perfect. So that’s the one you’re about to read. BUT! There is a catch, and that catch is that I added flour to a formerly gluten-free recipe. <insert monkey emoji covering eyes here> I’m sorry! Really! But I’m going to keep working on this and send you the gluten-free version as soon as I can, okay? Promise. PROMISE. And a food blogger never breaks her promises. This one doesn’t, at least.
Almond Joy Cookies
Like the candy bar, but um, totally better. #sorry
Almond Joy CookiesBy Page & Plate, April 5, 2019
My grandpa was nuts about these. Even as a lover of the candy bar, he said they measured up and that they might even taste a little better. That's a win. Also, shout out to Colin, who told me that these needed more sugar and was totally right.
Makes: 24 cookies
- 2 sticks of unsalted butter, softened
- 1 1/3 cups of sugar
- 1 cup of sweetened shredded coconut, plus extra for rolling
- 2 eggs
- 2 tsp of almond extract
- 3 cups of almond flour
- 1 cup of all-purpose flour
- 14 oz of milk chocolate
- 2 tsp of heavy cream or half-and-half
- flaky salt for garnish, optional
- Preheat your oven to 365 (I've tested this three times. This is the magic number.) and get two cookie sheets out. Set aside.
- In a stand mixer with a paddle attachment or using a hand mixer and a large bowl, cream the butter and sugar together until light and fluffy. This takes me about three minutes if my butter is really, truly softened and I'm not cheating.
- Add the coconut and mix until you can't really see it anymore.
- Add the eggs and almond extract, and mix until smooth.
- Add the almond flour and all-purpose flour, then mix juuuuuust until incorporated and dough-y.
- Using a cookie scooper (invest in one, kids), scoop the dough out into 24-ish balls and, using your palms to shape them into spheres.
- Roll each dough ball around in the extra shredded coconut, then set on the trays.
- Take your thumb and smash a hole in the middle of each cookie. This will later make a lovely nest for your chocolate.
- Bake for 12-15 minutes or until coconut is starting to turn brown. Your kitchen smells amazing right now. When done, use a spatula to move the cookies to a cooling rack. Cool slightly.
- Make the chocolate ganache: melt the chocolate and cream in a microwavable bowl by zapping for increments of 30 seconds. Stir until smooth, then add about a teaspoon of chocolate to each cookie.
- Top with optional salt, then eat probably all of them really fast.